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Beetroot Ruby Leaves Rice
This recipe for Beetroot Ruby Leaves Rice is a great example of how to great creative when cooking with beets.
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Preparation
10mins
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Cooking Time
20mins
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Serving
4/5
Ingredients-
- 1 cup Cooked rice
- 200 grams Uptown fresh Beetroot Ruby leaves, finely chopped
- 1 Onion , finely chipped
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1/2 tablespoon Red Chilli powder
- 1/2 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- 1/2 teaspoon Salt
Directions-
- Take the beetroot ruby leaves and wash them thoroughly by rinsing in cold water for at least 4-5 times.
- Chop the onion and leaves along with its tender pink stem finely.
- Separate the pink stem from the greens and keep them aside.
- Heat oil in a pan and add mustard seeds & cumin seeds. Once they crackle, add onion, ginger and garlic. Saute them till the onion becomes translucent.
- Once it is done, add the chopped pink stem and sprinkle some water on it. They take around 5 minutes to get cooked. Then add the greens and cook it for 1-2 minutes.
- Add chilli powder and coriander powder and saute it for about 3 minutes. After 3 minutes, add the cooked rice with the mixture and mix it well.
- When the rice is properly mixed with the masala, cover the pan with a lid and let it cook for 5 minutes on low flame.
- Adjust salt according to your taste and turn off the heat. Transfer the beetroot ruby rice into a serving plate and serve.
- Serve Beetroot Ruby leaf Rice Recipe with tomato, onion, cucumber raita for lunch.
